Eggless Vegan Whipped Tahini Dip
Creamy, cloud-like, and packed with nutty depth, this whipped tahini dip is the kind of thing you'll want to keep in your fridge at all times. The magic happens in the food processor — ice water gets drizzled in gradually, transforming thick sesame paste into something impossibly light and fluffy, almost like a savory mousse. Fresh lemon juice and a hint of cumin keep the flavor bright and balanced, while a finishing drizzle of good olive oil makes it feel genuinely restaurant-worthy. Because it's built entirely from pantry staples and fresh aromatics, there's no need to scan labels for hidden egg-based emulsifiers or binders — everything here is straightforward and clean. A dusting of smoked paprika and a scatter of fresh parsley on top take it from simple to stunning in about ten seconds. Serve it with warm pita, raw vegetables, or honestly just a spoon — it's that good.
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Learn more →Ingredients
6 servings
- ¾ cup tahini (well-stirred)
- 3 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ½ tsp fine salt
- ½ tsp ground cumin
- 4–6 tbsp ice water
- 2 tbsp extra-virgin olive oil, plus more for drizzling
For serving
- ¼ tsp smoked paprika (optional)
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the tahini, lemon juice, garlic, salt, and cumin to a food processor. Process for about 1 minute, until the mixture looks thick and slightly pale.
- 2
With the processor running, drizzle in the ice water 1 tablespoon at a time, stopping to scrape down the sides as needed, until the dip is smooth, light, and fluffy — it should hold a soft peak when a spoon is lifted through it. This typically takes 4–6 tablespoons of water.
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